Harissa Baked Eggs

Harissa Baked Eggs
Yields1 Serving


1 tbsp Olive oil
1 Onion, large
2 Cloves garlic minced
½ tsp Dried chili flakes
1 tbsp Harissa paste - more can be added to taste
1 tsp Smoked paprika
800 g Tinned tomatoes (2 tins)
4 Eggs, large
Coriander to serve



Pre heat the oven to 200C/400F. Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened


Add the garlic, chilli and paprika and fry for a couple more minutes.


Stir in the tomatoes and harissa paste and gently simmer until it reduces and thickens to intensify the flavours. Stir in the chick peas and season to taste.


Use the back of a ladle to make a dent in the sauce and crack an egg into each dent. Bake in the oven until the egg whites are firm but the yolk is runny.


Top with coriander and serve with rice or toasted bread (gluten free if required).

Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin
Your Basket